Fish Tacos with Creamy Poblano Crema and Pineapple Salsa

Elevate your taco night with these flavorful Fish Tacos! Marinated in a rich smoky chile mixture with onion, garlic, lime, mayonnaise, and soy, then seared to perfection, the fish is then topped with a creamy poblano crema and a vibrant pineapple salsa.

Ingredients

• 2 ancho chilies

• 4 chili negro

• ¼ white onion

• 4 garlic cloves

• 3 tbsp mayonnaise

• 1 tbsp soy sauce

• 1 tbsp salt

• 4 tbsp lime juice

• Pinch of Mexican oregano

• Black pepper, to taste

• 1 lb cod or any mild white fish, cut into portions

  For the Poblano Crema (recommended to prepare in advance):

• 1 large poblano chili

• 1 avocado

• ¼ cup mayonnaise

• ¼ bunch of cilantro

• Juice of ½ lemon

• Salt and pepper, to taste

• Water or additional lime juice (to thin, if needed)

  For the Pineapple Salsa (recommended to prepare in advance):

• 1 cup pineapple, chopped

• ¼ cup red onion, diced

• ¼ cup cilantro leaves, diced

• 1 avocado, diced

• Juice of 1 lime

• Salt, to taste

Directions

1. Make the Marinade: Toast ancho and chili negro peppers in a dry pan until aromatic. Transfer peppers to a blender.

   In the same pan, sauté onion and garlic until softened; add to the blender.

   Add mayonnaise, soy sauce, salt, lime juice, black pepper, and Mexican oregano to the blender. Blend until smooth.

   Salt the fish portions, then coat them with the marinade. Marinate for 30 minutes.

2. Cook the Fish: Heat oil in a pan over medium-high heat. Sear fish for 3-5 minutes on each side until cooked through. Remove from heat and set aside.

3. Prepare Poblano Crema: Roast the poblano chili until charred. Place it in a bowl covered with plastic wrap or in a sealed bag for 20 minutes.

   Peel and deseed the poblano, then add to a blender with avocado, mayonnaise, cilantro, lemon juice, salt, and pepper.

   Blend until smooth, adding water or lime juice to thin if needed. Taste and adjust seasoning.

4. Make Pineapple Salsa: Combine pineapple, red onion, cilantro, avocado, lime juice, and salt in a bowl.

   Mix gently and adjust seasoning if necessary.

5. Assemble Tacos: Warm the tortillas on a skillet or directly over a flame. Place a portion of seared fish in the center of each tortilla. Drizzle with poblano crema, add a spoonful of pineapple salsa, and finish with another drizzle of crema.

   Serve immediately and enjoy!